Nutmeg Free Shallot Vinaigrette
A good homemade vinaigrette is one of those kitchen staples that instantly elevates everything it touches, from a simple green salad to roasted vegetables or a grain bowl. This one leans on minced shallot and apple cider vinegar for a bright, tangy backbone, with a touch of raw honey to round out the acidity and ground ginger adding a subtle warmth that keeps things interesting. Many store-bought dressings sneak in spice blends that can be hard to vet, so making your own from scratch means you know exactly what's going in the bottle. The slow drizzle of extra-virgin olive oil while whisking is the key step here — it creates a beautifully emulsified dressing that clings to leaves rather than sliding off. Fresh thyme is optional but worth adding if you have it on hand, lending a gentle herbal note that pairs especially well with roasted beets or bitter greens. It comes together in under ten minutes and keeps in the fridge for up to five days, making it an easy prep-ahead win for the week.
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Learn more →Ingredients
6 servings
- 1 medium shallot, minced
- 3 tbsp apple cider vinegar
- 1 tsp raw honey
- ½ tsp fine sea salt
- ¼ tsp ground ginger
- ½ cup extra-virgin olive oil
- 1 tbsp fresh thyme leaves (optional)
Instructions
- 1
Combine the minced shallot, apple cider vinegar, honey, salt, and ground ginger in a small bowl. Stir briefly and let the mixture sit for 5 minutes, until the shallot softens slightly and the salt dissolves.
- 2
Add the thyme leaves, if using. While whisking constantly, pour in the olive oil in a slow, steady stream until the dressing is emulsified and slightly thickened, with no visible oil pooling on the surface.
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